in Denmark

Danish crispy biscuits

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Ingredients for 4 servings:

  • 150 g butter
  • 150 g oat flakes
  • 230 g cane sugar (brown sugar)
  • 2 eggs, whisked
  • 1 tbsp flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

super thin and super crispy

Melt the butter in a saucepan over low heat. Remove from the heat (it shouldn’t be too hot, so the eggs don’t curdle when stirred in), stir in the oats and mix thoroughly. Then stir in all the remaining ingredients. Bake 9 teaspoon-sized mounds per baking sheet, leaving plenty of space (ideally three next to and below each other) as they will spread out quite widely. Bake in a preheated oven at 180°C for about 5-7 minutes, until very flat and golden brown. Immediately remove the finished cookies from the baking sheet with a spatula and let them cool upside down on a wire rack. Store in an airtight container and eat within 4 days.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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